Romain Hubert

Chef Romain Hubert's culinary philosophy is deeply intertwined with his Nord-Isère heritage, which he and his wife Oriane consider their core identity. This profound connection underpins a steadfast commitment to sustainable practices, social equity, and a respectful partnership with local producers, artisans, and the land itself. His guiding principles are sincerity, sharing, epicureanism, and eco-responsibility, believing that a true appreciation for one's territory necessitates honest and enthusiastic sharing. L'Émulsion embodies a "gastronomie décomplexée" (uncomplicated gastronomy) and operates on a "menu confiance" (trust menu), where emotional impact and common sense supersede rigid haute cuisine conventions. This ethos extends to meticulous, direct sourcing from short supply chains, with the menu dictated entirely by the seasonality and availability of local ingredients. Hubert views responsible practices not as constraints, but as logical extensions of good sense. This includes initiatives such as filtering water, repurposing non-consumed bread into new dishes, utilizing former train planks as tables, transforming vegetable peelings and meat trimmings into rich broths, preserving abundant summer fruits in jars, and even consciously limiting cutlery changes between courses to reduce water consumption and foster a more immersive dining experience. His overarching vision is to be a conduit for the emotions of Nord-Isère, highlighting the region's humble yet generous rural character and its rich culinary influences. By cultivating a community centered on authentic taste and responsible practices, Chef Hubert offers guests a truly personal journey, sharing a piece of his history, convictions, and the vibrant soul of his beloved territory. Chef Romain Hubert's technical mastery manifests in a modern, committed cuisine that artfully interprets the Nord-Isère terroir. His distinctive style prioritizes the vegetal, positioning protein as a complementary element "au service du potager" (serving the vegetable garden). Plates are conceived as "graphiques colorées" (graphic and colorful), designed to deliver an "amplitude de goût qui élargit le spectre à l’infini," achieved through inventive associations and textural contrasts that offer significant relief. His formative training with Jean-Claude Marlhins profoundly influenced his skills in preparing game and crafting sophisticated sauces, complementing his self-professed passion for pastry and desserts. The menu, operating on a "menu confiance," is a dynamic reflection of the region's seasonal bounty, with ingredient availability dictating the culinary narrative. Key signature expressions of his artistry include: * **The Antésite® Dessert**: A creative transformation of a regional emblem, presented as "l’Antésite®, mise en saveurs dans un cube gourmand, notre dessert signature," offering an innovative gourmet experience. * **Nord-Isère Sturgeon**: Sourced from the local Piscicole de Laval, Chef Hubert showcases the versatility of sturgeon beyond its roe, preparing the flesh in diverse culinary forms such as pan-fried, slow-cooked with red wine and sweet spices, carpaccio, en papillote with banana leaf, coconut milk, and lime, as well as ceviche and verrines. * **The Gratin Dauphinois**: A quintessential dish served at Lo Fieu, his accompanying "table de partage," recognized as an "exceptionnel gratin dauphinois" and a culinary emblem of the territory. It exemplifies his philosophy of crafting exquisite flavors from humble, essential ingredients like potatoes, garlic, milk, and cream, deeply rooted in the region's agricultural heritage.

Career

• Chef De Cuisine at L’Émulsion, Saint-Alban-de-Roche
• Chef De Cuisine at Restaurant Coté Provence, Bourgoin-Jallieu
• Chef De Partie at Restaurant l’Alouette, Heyrieux